Sous Vide Mexican Chocolate Pots du Creme

Madeline Fiore
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours 20 minutes
Total Time 3 hours 10 minutes
Course Dessert
Servings 4


  • Saucepan
  • Small Bowl
  • Ramekins/Small Pots/Custard Cups
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 1 cup heavy whipping cream
  • 1/3 cup whole milk
  • 1 whole tablet Ibarra Mexican Chocolate chopped
  • 1 tbsp sugar
  • 3 egg yolks
  • 2 tsp cocoa powder
  • 1/4 tsp vanilla extract
  • 1/8 tsp sea salt


  • Elevate the bottom perforated grill of the SousVide Supreme on a non-rusting baking rack or baking platform.
  • To properly fill the water bath to the correct level:

  • Fill the pots (ramekins or custard cups you will use) with water

  • Set the pots on the perforated grill of the water bath

  • Add enough water to the bath to bring the water level halfway up the sides of the ramekins

  • Remove the pots, empty, and dry well. Set aside.

  • Preheat the SousVide Supreme water oven to 180°F.
  • In a saucepan on a traditional stovetop, scald the heavy whipping cream and milk. Shut off the heat and pour the milk and cream over the chocolate and sugar. Let sit for 5 minutes.
  • Meanwhile, in a small bowl, whisk together the egg yolks, cocoa powder, vanilla and sea salt. Set aside.
  • After 5 minutes, stir the chocolate and cream together until well mixed.
  • Whisk in the egg mixture.
  • Fill the pots with the crème base and put them carefully onto the baking rack in the water oven. Cover the pots with a sheet of aluminum foil or plastic wrap (cling film) to keep drops of condensation out.
  • Cook in the cooking container for 30 minutes, or until the centers are almost set but still a bit wobbly.
  • Remove the pots, from the cooking container, and let them cool for about 20 minutes at room temperature; then chill them, in the refrigerator for at least 2 hours prior to serving.
  • Garnish with the shaved Mexican chocolate and a dollop of freshly whipped cream.
Keyword chocolate, dessert, Mexican chocolate, pots du creme, sous vide